Chicken & egg noodle broth

Ingredients

• 1.5 litre (6 cups) chicken stock
• 2 clove garlic, crushed
• 2 spring onions, halved lengthways
• 10 gram (2cm piece) ginger, peeled
• 2 skinless chicken breast fillets (about 250g each)
• 3 corn cobs, kernels removed
• 120 gram fresh thin egg noodles
• 1 bunch gai lan (chinese broccoli), trimmed, coarsely chopped
• 2 eggs, lightly beaten
• 60 millilitre (1/4 cup) soy sauce
• 1 long red chilli, thinly sliced
• 1 teaspoon sesame oil
• 1 teaspoon caster sugar
• coriander leaves, to serve